Vegan Banana Bread with Blueberries By Clare Wilkinson

Jan 7, 2019

This
delicious banana bread is a great bread to make at the weekend allowing all
those inviting dreamy baking smells drift through your home. It stores well in
an airtight container if you would like to enjoy it through the week too and to
be extra cheeky you could change it up a bit adding flavours and textures to
suit your mood, like a big pinch of warming cinnamon or removing the
blueberries and replacing them with chopped up small pieces of dark chocolate
for a little bit of well deserved indulgence.

Ingredients

50ml
milk (almond, cashew, rice)

100ml
Newgrange Gold Camelina oil

and
extra for oiling your tin

100ml
maple syrup

1tbs
Cider vinegar

1tbs
vanilla

5
medium ripe bananas – mashed

75g
blueberries

150g
Wholemeal Spelt Flour

125g
wholemeal Buckwheat flour

125g
Seeds and chopped nuts (Pumpkin, sunflower pecans etc.)

1tsp
Baking powder

1tsp
Baking Soda

½
tsp salt

Preheat
Oven 180C

Oil
your bread tin or instead you can line with parchment paper.

Method:

In
a bowl weigh out the spelt and buckwheat flour. Add in the rest of the dry
ingredients; baking powder, baking soda, nuts and seeds and salt. Mix using a
whisk to help ensure there flour and powders are fully broken.

Whisk
together thoroughly until fully combined. Add your mash bananas and blueberries
and stir together. If you would prefer to have no lumps of banana for texture
then blend together with the other wet ingredients until smooth and stir in the
blueberries.

Making
a well in the centre of your dry ingredients pour in the wet mixture, mix
together being careful, not to over mix it, as soon as everything is wet add to
your prepared tin.

If
you like you can sprinkle on some extra seeds on top for decoration.

Place
in the oven and bake for 40 – 50 min, using a skewer you can test if it is done
by placing it into the thickest part and if it comes out clean its ready.

Once
removed from the oven allow to cool completely before slicing it.